To scare up some fun on Halloween, serve mashed potatoes in the form of ghosts. Kids can decorate their own ghosts with raisins or sliced black olives. Mashed Potato Ghosts can be made the day before, stored in the refrigerator and warmed right before serving.
Mashed Potato Ghosts
Recipe from the Idaho Potato Commission.
2 pounds potatoes, peeled and cut into 1-inch chunks (about 5 cups)
3/4 cup 1 percent milk, heated
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated sharp Cheddar cheese, optional
2 tablespoons freshly chopped parsley or dill, optional
Sliced olives or raisins
Place potatoes in large pot and add enough water to cover. Cook 13 to 15 minutes, or until very tender. Drain potatoes in colander.
Return cooked potatoes to pot and stir over medium heat about 1 minute; be careful not to scorch. Using a potato masher, mash in hot milk, butter, salt and pepper. Beat with wooden spoon until potatoes are smooth and creamy. Stir in cheese and/or parsley or dill, if desired.
Draw ghost shapes on waxed paper or aluminum foil and cut out to create stencils. Place potatoes on serving dishes or cookie sheets; it will take about 1/2 cup to 1 cup mashed potatoes for each ghost. Place the stencil on top of the mashed potatoes, cut out ghost shape, then lift away the stencil (or use a rubber spatula to create “free-form” ghosts). Use sliced olives or raisins to create circular shapes for the eyes and mouth.
Yield: 5 servings.
Nutrition information per serving (without cheese): 252 calories, 6 grams fat (21 percent fat calories), 6 grams protein, 45 grams carbohydrate, 16 milligrams cholesterol, 322 milligrams sodium.
Note: To warm Mashed Potato Ghosts, place ghosts on a microwave-safe plate and cook in microwave oven on high (100 percent power) for 2 to 4 minutes. To reheat in oven, place ghosts on cookie sheet and bake at 350 degrees, loosely covered with aluminum foil for 7 to 8 minutes or until heated through.